Spicy Black Bean Salad Recipe

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Jun 11, 2012

I used organic black beans and organic canned corn that I rinsed and drained really well before using in this recipe. I cut way back on the cilantro because I had homemade salsa that already had a whole bunch in it. Instead of lemon juice, I used fresh lime juice. Other than that, I kept every thing else the same. This is FABULOUS. I literally could not stop eating it. My oldest son and husband also really liked it, too though my husband did say that he would enjoy this more if he could scoop it up with tortilla chips! Very VERY good.

—Sarah Jo

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Nov 06, 2012

We really liked this but I used just half the amount of olive oil called for. Also, while I did have it sitting out for me to use, it was only after I had made the salad that I noticed I forgot to add the salsa. No matter - it was light and delicious without.

—naples34102

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19 Ratings

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Jul 04, 2012

I liked this recipe but did make a few changes. I decreased olive oil to about 3 tablespoons vs 1/2 cup and used juice of 1 lime vs the lemon. I also added a diced a red pepper, a hot pepper and a hint of sugar. I think once it is chilled it will taste even better! So easy!

—Jackieo

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Jun 19, 2012

I like to brown cumin in a skillet first and use fresh cooked or freezer corn. This dish is amazing w/ a chip, on fish, tacos, chicken or just by itself! Thank you for your share I lost my original recipe which was very similar.

—Brenda

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Jul 05, 2012

The spicy black bean salad was a great success. I used the the not salsa and gave it a real spicy taste. It is a good side dish to add to your menu especially when you have guest who are vegetarian or vegan. It is a good summer salad and not difficult to make. It will be used again this summer.

—vbcorbin

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Aug 13, 2012

excellent. I added bell pepper and I couldn't stop eating it. Best if chilled for 4-5 hours.

—Elise

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Mar 16, 2013

Subbed lemon juice with lime juice and subbed red wine vinegar with white wine vinegar.

—Kristin

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Jan 02, 2013

I tried this recipe as is and it was great! I really like different kinds of beans, so the next time I made it, I used white beans and pinto beans in addition to the black beans. Like many of the reviews, I used less olive oil than the 1/2c called for. I love red onions, but the second time, I did not use a whole onion as I felt a whole onion was a little over-powering. Great recipe though. I count calories, so the only thing that was unclear to me is what serving size is.

—Timi M

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Nutrition

Calories
221 kcal
11%

Carbohydrates
25.3 g
8%

Cholesterol
0 mg
0%

Fat
11.6 g
18%

Fiber
7.3 g
29%

Protein
6.9 g
14%

Sodium
805 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Spicy Black Bean Salad

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 221
Calories from Fat: 104

% Daily Value *
Total Fat 11.6g 18 %
Saturated Fat 1.6g 8 %
Cholesterol 0mg 0 %
Sodium 805mg 32 %
Potassium 421mg 12 %
Total Carbohydrates 25.3g 8 %
Dietary Fiber 7.3g 29 %
Protein 6.9g 14 %
** Sugars 2.5g
** Vitamin A 5 %
** Vitamin C 10 %
** Calcium 6 %
** Iron 24 %
** Thiamin 15 %
** Niacin 15 %
** Vitamin B6 9 %
** Magnesium 15 %
** Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.